Vegetarian Tacos with Avocado Crema

These extremely flavorful and tender vegetarian tacos made with Quorn Chikn Tenders are perfect for a meatless meal! Loaded with savory and spicy veggies, crispy cabbage and an avocado and cilantro cream this will make any week night seem like a night out in a Mexican taco stand...minus the grease!

Course
Vegetarian

Cuisine
Mexican

Prep Time10minutes

Cook Time15minutes

Total Time25minutes

Servings4people

Calories223kcal

AuthorMila Furman

Ingredients

Spice Mix *

2tbspKosher salt

2tbspfreshly crushed black pepper

1tbspgarlic powder

1tbsponion powder

1/2tspcayenne pepper

1/2tspground cumin

1tspground oregano

2tsppaprika

2tspsugar

pinch of red pepper flakes

Tacos

1package of Quorn Chik'n Tenders *

1red pepperthinly sliced

1red onionthinly sliced

1tbspolive oil

1tbspof the spice mix

1/2a cup of water

zest of one lime; use the juice of the lime for the avocado crema below

Avocado Crema

¾cup0% fat Greek yogurt or Sour Cream

1avocado

3garlic clovespeeled

1small handful cilantro

juice of a lime

salt and pepper to taste

Garnishes

Pico de gallo

Finely sliced cabbage

Cilantroroughly chopped

soft flour tacos

Instructions

Spice mix

Combine all the spices in a jar. Seal the jar with a lid and shake until well combined.

Pour the olive oil into a large sauté pan and turn the heat on to medium high. Add the sliced onions, peppers, spice mix and sauté until tender and slightly caramelized; about 5-7 minutes.

Add in the chik'n tenders and the water. * Mix so spice mix is evenly distributed and cook until all the water has evaporated, about 3 minutes.

Add lime zest, mix to combine.

Assemble tacos.

Avocado Crema

Place cilantro, Greek yogurt, plenty of peeled garlic, lime juice, avocado and salt and pepper into a food processor or Vitamix. Blend it all up until smooth, creamy and combined. Taste for seasoning and adjust as necessary.

Recipe Notes

Make double of this spice mix and use it whenever you make tacos or fajitasFeel free to substitute chicken breast for the chik'n. Just sauté it until it is completely cooked through. If you wanted to marinate it in the spice mix and a bit of olive oil ahead of time that would really liven up the flavors.The water acts as a deglaze and will pick up all the delicious bits from the bottom of the pan and infuse the chik'n with the flavors.You can make these completely dairy free by skipping on the Greek yogurt or sour cream and instead using your favorite soy based cream cheese in the mix. I have done it both ways and they always turn out perfectly.